Pepperoni-Spiced Salsify Sticks
Fermenter Michelle Pogostkin of Symbiotic Cultures | Seattle, WA
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Pumpkin Garum:
Pumpkin scraps
Shio koji
Kosher salt
Pepperoni Spice Mix:
40 grams whole black peppercorns
70 grams smoked paprika
60 grams garlic powder
50 grams caraway seeds
Pepperoni-Spiced Salsify Sticks:
Peeled salsify
Kosher salt
Rice flour
Aspergillus oryzae
Pumpkin XO:
1.4 kilograms canola oil
700 grams chopped shallots
240 grams chopped garlic
480 grams vegetable stock
120 grams verjus
60 grams brown sugar
Hemp seeds
Nigella seeds
Fermented green garlic
Pork garum solids
Confit garlic
Kosher salt
METHOD
For the Pumpkin Garum:
Weigh pumpkin. Transfer to a nonreactive container. Add twenty-percent koji and six-percent salt by weight of pumpkins. Transfer to a fermentation vessel and let rest in a fermentation chamber set to 140°F for 1 month.
For the Pepperoni Spice Mix:
In a sautépan over medium heat, toast all spices until fragrant. Let cool. Transfer to a food processor and process until a fine powder is achieved. Set aside.
For the Pepperoni-Spiced Salsify Sticks:
Weigh salsify. Transfer to a vacuum bag with four-percent Pepperoni Spice Mix and two-percent salt by weight of salsify. Seal and refrigerate 24 hours. The next day, heat the water bath of an immersion circulator to 185°F. Add salsify and cook until tender. Let cool to 104°F, then dust with rice flour and Aspergillus oryzae. Transfer to an incubator set to 86°F and eighty-percent humidity. Incubate 48 hours. Heat dehydrator to 140°F. Transfer salsify to a sheet tray and dehydrate until desired texture is achieved.
For the Pumpkin XO:
In a saucepan over medium flame, heat oil to 220°F. Add 800 grams Pumpkin Garum and fry 10 minutes. Strain, reserving oil. Add reserved oil to pan. Add shallots and fry 10 minutes. Strain, reserving oil and shallots separately. Return oil to pan and add chopped garlic. Fry 10 minutes. Strain, reserving garlic and oil separately. To the pan, add stock, verjus, and sugar. Cook until mixture thickens to desired consistency. Fold in fried shallots, garlic, and reserved oil. Season with hemp seeds, nigella seeds, fermented green garlic, pork garum, confit garlic, and salt. Reduce heat and keep warm.
To Assemble and Serve:
Place Pepperoni-Spiced Salsify Sticks on a serving plate. Serve with 1 dollop Pumpkin XO.
